Baked Sweet Potatoes Stuffed with Chickpeas and Spinach with Creamy Walnut Herb Sauce
These baked sweet potatoes are filled with a flavorful chickpea and spinach mixture and topped with a creamy walnut herb sauce. The sweet potatoes are roasted until tender, then sliced open and generously stuffed with a savory blend of sautéed onion, garlic, smoked paprika, and chickpeas. Fresh spinach is stirred in at the end for added color and nutrients, while lemon juice and yeast flakes enhance the overall flavor.
The dish is finished with a smooth walnut sauce made from blended walnuts, fresh herbs, mustard, lemon juice, and water. The result is a comforting yet wholesome meal that balances natural sweetness, smoky spice, and creamy richness in every bite.
Baked Sweet Potatoes Stuffed with Chickpeas and Spinach with Creamy Walnut Herb Sauce
Course: Lunch or DinnerCuisine: Vegetarian, Plant-BasedDifficulty: Easy2
servings15
minutes40
minutes550–650
kcalIngredients
2 large sweet potatoes (approx. 500 g / 1 lb)
1 small red onion
1 clove garlic
Olive oil
100 g (½ cup) chickpeas, cooked or canned
1 tsp smoked paprika powder
Salt, to taste
Pepper, to taste
1 handful (approx. 30 g / 1 oz) spinach
Lemon juice (for seasoning and sauce)
Yeast flakes (optional, for a cheesy taste)
100 g (¾ cup) walnuts
1 handful (approx. 10 g / ⅓ oz) fresh herbs (parsley, dill, or chives)
1 tsp mustard
1 tbsp lemon juice
100 ml (⅓ cup) water
Directions
- Bake the Sweet Potatoes
Preheat the oven to 200 °C / 392 °F using top and bottom heat. Place the two large sweet potatoes on a baking tray and bake for 40 minutes, or until soft and fully cooked through. - Prepare the Onion and Garlic Base
Finely chop the red onion and mince the garlic clove. Heat olive oil in a pan over medium heat, then sauté the onion and garlic until softened and fragrant. - Add Chickpeas and Seasoning
Add the cooked or canned chickpeas to the pan. Season with smoked paprika powder, salt, and pepper to taste. Fry briefly to allow the flavors to combine. - Stir in the Spinach
Add the fresh spinach to the pan and stir until it collapses slightly. Season the mixture with lemon juice and yeast flakes, adjusting salt and pepper if needed. - Make the Walnut Herb Sauce
In a blender, combine the walnuts, fresh herbs (such as parsley, dill, or chives), mustard, lemon juice, water, salt, and pepper. Blend until smooth and creamy. - Fill the Sweet Potatoes
Once the sweet potatoes are baked, slice them lengthways and gently press them open. Spoon the chickpea and spinach mixture into each potato. Serve with the creamy walnut herb sauce.
Recipe Video
Notes
- For the creamiest walnut sauce, blend thoroughly and adjust the water slightly if needed to reach your desired consistency.
